I opened the book, flipped though the recipes more carefully and I spotted the one that sparked my interest: Macadamia-Eggnog Creams. Now, the title didn't really catch me, it was the photograph of the perfect little stars that were iced so sweetly with the nuts just sprinkled on top. What makes this recipe different than all the other cut-out cookies I've tried, is that the cookie itself has a yummy flavor. Not your regular so-so not so unique flavor, but a different flavor that doesn't impose on you (like the orange cut-outs I tried with my nieces -yuck). All I wanted from this recipe was the basic cookie part, not the icing or nut part, and to my delight, it mixed very well with my cream cheese icing. But, the icing does have a little bit of a pull that I think I'll try next time (it has eggnog and rum in it).
Combine and set aside.
31/2 cups AP flour
1/2 tsp baking soda
1/4 tsp nutmeg
1/2 tsp salt
On med/high speed beat
3/4 cup granulated sugar
1/4 cup brown sugar
until light and fluffy (2 minutes).
Beat in1 lg egg at room temp until incorporated.
Reduce speed to low and alternate additions of the flour mixture and 1/2 cup of eggnog,
mixing after each addition until combined.
Divide dough into quarters, wrap in plastic wrap, and refrigerate until firm, 1 hour.
Roll out to 1/8 inch thickness and place on parchment paper lined baking sheets.
Bake at 375 8-10 minutes just until edges start to brown slightly.